Pasta sheets used for lasagna has not been thought of as anything so pretty that it should be “naked” on top of a dish. They are just the layers between the sauce and filling.

Until now, that is. I saw one of the old French chefs do this, and he called it a “handkerchief “. It was put in a deep bowl over the filling. It is such a great idea, but I choose to make an open face or rather de-constructed lasagna to show the pasta sheets off. They are so nice and fragrant and give the dish that little extra.

I just stacked the fish and shrimp on top of each other with the sauce drizzled around the dish.

You could just as well pour the sauce on top but then you could not see the beauty of the herbs nestled inside the pasta sheets. But, it is just as good to use them as regular lasagna sheets.

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De-constructed Fish & Shrimp Lasagna with Herbal Pasta sheets.

1 package of either wonton wrappers or egg roll sheets/skins. (I used the “skins” for egg rolls.)

As much shrimp or fish you need for the amount of people you are serving. Ask in the fish store for the portions.

Pretty herbs and/or edible flowers.

Sprinkle of flour.

1 egg.

1/2 c. of cream or creme fraiche.

1/4 c. grated parmesan or other sharp cheese.

A little chopped parsley.

Pinch of ground nutmeg.

Hot sauce (optional)

Salt & pepper.

Zest from 1/2 a lemon.

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Brush the sheet with a beaten egg or egg wash (beaten egg with a splash of water.)

Randomly place the herbs and if you have, edible flowers.

Put another sheet on top and sprinkle a little flour on the table and use the rolling-pin to make the sheets a little bit bigger. Make sure all sides are well sealed.

Boil in very lightly salted water for a couple of minutes. Note that the pasta sheets will “grow” a little bit in size. When ready take them out carefully and place on a plate. You can “cut to size” for what you need or just use the sheets as they are in a regular lasagna. Note that they will stick together if you put them on top of each other and let sit for a little bit.

Stack the fish and shrimp on top of each other with the pasta sheets in between. Make a quick sauce of the cream or creme fraiche with a little parmesan or other strong/ sharp cheese, salt pepper & ground nutmeg. I also add a splash of hot sauce (of course!)

Pour out a little of the sauce around the pasta and seafood. Decorate with some extra shrimp, a little lemon zest and parsley.